The Chapel Hill cook book

For a 10-pound turkey use 2 small loaves of bread. Tear bread apart and toast slightly and grind in meat chopper. The foundation of the stuffing is: Soft bread crumbs V2 teaspoon sage 1 teaspoon pepper 1 teaspoon minced parsley Mix lightly all ingredients with hand. Mix small bits of hard butter all through dressing. Stuff the turkey with this, then sew it up. Also fill loose part of neck. Rub turkey with butter and dredge with flour, after placing it on its side on the meat rack. When the flour in the baking pan browns pour in water and begin basting. When it has cooked V2 hour on one side turn on its back to brown the breast. Success in roasting depends on a brisk oven and faithful basting. Mrs. Wm. MacNider. UNIVERSITY SERVICE STATION Texaco Products, Marf ak Lubrication, Firestone Tires, Exide Batteries H. S. Pendergraft, Proprietor Meats CHILI CON CARNE 2 lbs. beef, cut small 4 tablespoons (or more) 1 onion Chili powder 1 clove of garlic About 2 tablespoons salt 4 tablespoons fat 2 tablespoons flour Black pepper to taste Melt the fat and cook onion and garlic slightly. Add meat and sear. Mix flour and chili powder into meat. Add salt. When well mixed, add 2 quarts of boiling water and simmer several hours. Mrs. Harry F. Comer. CHOP SUEY Season 1 lb. veal and 1 lb. pork, cut small. Put in kettle with cover on and stir and brown. Take off stock as it simmers. Put 3 bunches celery, cut about an inch long, 6 big onions, cut not too small in with meat and stock. To 2 tablespoons bead molasses, 3 good tablespoons chop suey sauce, 1 teaspoon sugar, add about 3 tablespoons of flour. Combine mixture, and 15 minutes before serving, add a can of mushrooms and juice. Mrs. J. F. Kenfield. CHOW MEIN % cup onions cut fine 1 can Chinese bean 3 tablespoons fat sprouts % teaspoon salt 1 can mushrooms Vs teaspoon pepper 1 can water chestnuts IV2 cups celery cut fine 1 can bamboo shoots 2 cups cooked chicken 2 tablespoons Shoyo sauce 2 cups chicken stock or Soy sauce Saute the onions in the fat; add salt, pepper, celery, and meat, then the thickened chicken broth. Cook slowly for about thirty minutes. Then add the canned materials and a teaspoonful of brown sugar. Heat thoroughly and then add Soy sauce. Serve with Chinese noodles or rice. Serves 8. Mrs. M. S. Breckenridge. GOULASH 1 lb. round steak 6 onions (ground) 1 No. 2 can tomatoes V2 box macaroni or Grated cheese spaghetti Salt and pepper to taste Slice onions and fry brown; add steak and let simmer with onions. Cook macaroni in salt water and drain; add tomatoes to macaroni. Place in baking dish, alternating layers of meat and onions, and macaroni and tomatoes. Sprinkle grated cheese on top and bake in moderate oven about 45 minutes. Mrs. J. B. Linker. TO BOIL A HAM Let the ham soak all night skin side up. To boil, put in cold water, skin side down. Count time for cooking after it comes to boiling point. For a thick ham allow 25 minutes to the pound. Keep at boiling point. Never allow hard boiling, only an occasional bubble. Leave in water until the next morning. Take out and slip the skin, remove the loose The Carolina Inn Chapel Hill, N. C. WHITEHALL GIFT SHOP (Opposite the Episcopal Church) Antiques Distinctive Gifts Hand Made From All Parts of the World